Grilled Fish Tacos
Grilled Fish Tacos make a spectacular, interactive meal that’s healthy to boot! Add your favorite toppings and dig in for a delightful meal.
The Best Fish Tacos Recipe can be customized. Use your favorite white fish, toppings, and sauces. The options are endless.
Why You Must Make
- It’s much more economical to make fish tacos at home than to order them at a restaurant.
- You can use your favorite white fish and toppings.
- Grill, roast or saute your fish depending on what’s easiest for you.
When I mentioned we were having fish tacos for dinner, Nick let out an expected groan. I reassured him that I was using a mild-tasting fish…and he responded, “But does it smell like fish when it’s cooking?” Uh, well, yes, it does. Nick was the toddler who asked for “mo’ fish” when his grandpa gave him a sample of pickled herring…what happened here????
- Pantry Staples – Onion, Garlic, Dried Oregano (Mexican, if you have it), Olive Oil, Kosher Salt
- Fresh Cilantro
- Fresh Limes and Oranges to Juice, plus lime wedges to serve
- White Fish – Halibut, Mahi Mahi, Talapia
- Mayonnaise – Dukes or Hellmann’s
- Tortillas – Corn or Flour
- Red Bell Pepper
- Tomato Salsa
- Choose a nice white fish. There are many options. You can chop or flake it into bite-sized pieces once it’s cooked.
- PRO-Tip: Use the marinade as written or add a little spice by adding chili powder, cumin, and/or smoked paprika before you cook your fish.
- I roasted my mahi-mahi, but it can be cooked in a skillet, air fryer, on a grill pan, or on your outdoor grill. Fish tends to stick on the grill so make sure to oil your grill pan or the grates on your gas or charcoal grill.
- Use your favorite type of tortillas. Corn, flour, or whole wheat all work well.
- PRO-Tip: Heat your tortillas before serving. They can be wrapped in foil and placed in the oven until warm or briefly grilled or pan-fried.
- PRO-Tip: Tweak the toppings to reflect your tastes. Diced tomatoes, crumbled cotija, or queso fresco are also tasty options.
- Well, I got opposition all around but for you fish lovers, these Grilled Fish Tacos were incredibly delicious! Even though I had to give up the idea of firing up our charcoal grill due to the one inch of ice and 4 inches of snow covering it, my cast iron grilled pan did nicely.
Frequently Asked Questions
A white fish that flakes well is ideal. I’ve used tilapia and mahi mahi. Halibut, cod, and sea bass are all tasty options. Salmon and shrimp can also be used.
Jalapeno Poppers, Street Corn Salad, Rice, and Guacamole are all delicious sides to go along with these tacos. Also, make sure to have condiments available including fresh lime wedges, salsa, sour cream, sriracha, etc.
Yes, the fish is high in protein and good fats, plus grilling instead of frying makes it quite healthy. If you overload your tacos with cheese, sour cream, etc. the calories will add up, so be mindful if you’re watching your diet.
Possibly better than the fish tacos recipe was the yummy salad I created from the leftovers. I tossed the veggie toppings together as the base, topped with the fish, and mixed the salsa and lime mayo for a fabulous dressing.
You May Also Like:
- Garlic Butter Baked Salmon from Diethood
- Easy Glazed Salmon
- Soft Shell Salmon Tacos
- Shrimp Fajitas
- Sea Bass with Tomatoes, Olives and Capers
- More Seafood Recipes
Grilled Fish Tacos Recipe
Marinated and grilled fish served with all the taco fixings!
- 1 1/2 cups chopped onion, divided
- 3/4 cup chopped fresh cilantro, divided
- 1/4 cup olive oil
- 5 tablespoons lime juice, divided
- 3 tablespoons fresh orange juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano, Mexican if you have it
- 1 pound white fish, like halibut, mahi mahi, talapia
- Kosher salt, freshly ground black pepper
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn or flour tortillas
- 2 avocados, peeled, pitted, sliced (or use guacamole)
- 1/2 small head of cabbage, cored and thinly sliced
- Tomato salsa of your choice
- Red bell pepper strips, optional
- Lime wedges
- Mix 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons of lime juice, orange juice, garlic, and oregano in a bowl.
- Season fish with kosher salt and freshly ground pepper. Spread half the onion mixture over the bottom of a glass baking dish. Place fish over the onion mixture and top with the rest of the mixture.
- Cover and chill for 30 minutes. Turn and marinate the other side for 30 minutes.
- Whisk mayonnaise, milk, and 2 tablespoons of lime juice in a bowl.
- Brush the grill or grill pan with oil. Heat to medium-high heat. Grill fish till just opaque when the center is exposed, about 3-5 minutes per side. Grill tortillas till slightly charred, if desired.
- Coarsely chop fish and place on serving dish with remaining onions and cilantro, avocados, salsa, lime wedges, and lime mayonnaise.
Adapted from Bon Appetit
Calories will vary depending on how much of the toppings you use.
May use guacamole instead of sliced avocados.
Amount Per Serving: Calories: 938Total Fat: 74gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 60gCholesterol: 88mgSodium: 697mgCarbohydrates: 39gFiber: 11gSugar: 10gProtein: 37g
Two above photos circa 2011
33 Comments on “Grilled Fish Tacos”
A great fish taco recipe! I don’t think I’ve had a fish taco I didn’t love and I’ve eaten a lot of them. If it’s on a restaurant menu, I order it. YUM!
Tacos with Avocado is looking mighty delicious over there. And healthy too for losing weight. Keep up the good work! 🙂
I look forward to fish tacos whenever we visit locations on the water. The fish is usually fresh and tastes amazing. Bill is like your son regarding fish tacos and truly fish altogether. I don’t understand it, but then there’s more for me! Great recipe, Liz.
These were simply the best tasting tacos!
We just love fish tacos, in fact, they are on the menu plan this week. I usually bread the fish but I bake them instead of frying them. Your presentation is absolutely gorgeous.
Such a fun and delicious meal! The fish looks really meaty and juicy.
Making a version of these tonight. But unfortunately I didn’t have tortillas so I made my own flour ones. Thanks for the recipe.
I have to admit that when I hear “fish tacos” the first thing I think of is Tijuana and the trips we’d take down Baja, stopping there for lunch, and fish tacos. These look MUCH healthier. I think the recipe looks perfect. The flavor of the tilapia would be enhanced. Thanks for sharing.
Thank you, Kita…hope you try them 🙂
Ive never had fish tacos but its something Ive wanted to try for some time now. These look like the perfect place to start 🙂
Thanks, Kate! Now if I could just make fish as lovely as Recess did last night…mmmmmm. What a fun time…looking forward to doing it again 🙂
Thanks, Lizzie and Mina 🙂